Return to the heat and bring slowly back to the boil, stirring all the time. When it boils, take it off the heat and stir in the sugar. Let it cool, stirring every now and then to prevent the formation of a skin. As it cools, it will thicken further.

When it is cool, stir in the lime juice. Decant it into a serving dish, and put into the fridge to chill.

Note:

The quantity of corn flour given in the recipe will give you a fairly solid blancmange. If you wants a lighter consistency, reduce the amount.

Variation:

Coffee blancmange— omits the lime juice and substitute 1-2 tbsp instant coffee powder, stirred in after you removes the thickened milk from the heat.

Chocolate Blancmange—-omit the lime juice and substitute 30 gms or so of dark chocolate, grated and dissolved in the milk as it comes to the boil; or alternatively 2 tbsp cocoa powder worked to a paste with a little milk or water, stirred into the milk as it comes to the boil.

Butterscotch Pudding— start by making caramel as given for caramel syrup. When the sugar has browned well, pour in the milk. The addition of cold liquid will turn the caramel hard, but it will soften and dissolve as you heat it, stirring occasionally, over medium heat. Bring up to the boil and continue as above.